Tom and Jerry Jan Peterson
Beat 3 egg yolks until thick and lemon colored. Add 1/4 ‑ 1/2 cups powdered sugar (according to your taste), 1 large jar marshmallow fluff and 1/2 t. baking soda. Beat 3 egg whites until stiff. Fold into yolk mixture. Keep in freezer over the whole holiday season, but take out about 1/2 hour prior to use. When ready to serve fill Tom and Jerry cup half full with very hot water. Add 1/2 shot of brandy and 1/2 shot of rum (more if you like). Spoon batter over to fill cup and sprinkle with nutmeg. (I put a whole cup of water in microwave and pour 1/2 out when hot so cup also gets warm).